Allure

Best with lighter food such as sushi, salads and fresh berries, or serve it with pavlova when you want something sparkling alongside dessert.

A multi-regional blend of Pinot Noir and Chardonnay from a diverse selection of soil types, aspects and altitudes. Hand-harvested from middle January to the first week of February.

All parcels were whole-bunch pressed and separated into quality and press fractions, which were vinified separately in stainless steel tanks and aged on the primary lees for 3 months before blending, stabilising, filtering and bottling. During the de-alcoholisation process, great care is taken to work as gently as possible to retain all the beautiful flavours of the Cap Classique base wine from fermentation. The alcohol removal is done with a spinning cone under vacuum. The de-alcoholised wine is then bottled using the latest technology of CO2 sparging, reaching a final pressure of 4.5 bar.

Graham Beck is a Robertson producer dedicated to Méthode Cap Classique, with a reputation built on bottle-fermented South African sparkling wine. Since its first MCC release in 1991, the range has become a benchmark for consistency, freshness and celebration-ready Cape sparkling wine.